EVALUATION OF A COLORIMETRIC DNA HYBRIDIZATION TEST FOR DETECTION OF SALMONELLAE IN MEAT AND POULTRY PRODUCTS

被引：26

作者：

ROSE, BE

LLABRES, CM

BENNETT, B

机构：

[1] Food Safety and Inspection Service, U.S. Department of Agriculture, Bldg. 322, BARC-East, Beltsville, 20705, MD

来源：

JOURNAL OF FOOD PROTECTION | 1991年 / 54卷 / 02期

关键词：

D O I：

10.4315/0362-028X-54.2.127

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A commercially available colorimetric DNA hybridization test was compared with the USDA/FSIS conventional culture method for detection of salmonellae in naturally contaminated meat and poultry products and inoculated ground beef samples. All samples which were Salmonella-positive by the culture method were also positive by the DNA probe assay. There were no false-negative or false-positive results by the colorimetric DNA hybridization test, which was slightly more sensitive than the culture method.

引用

页码：127 / 130

页数：4

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